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Simple Partridge Boiled Cooking Recipe

Below is the quick and easy cooking recipe for Partridge Boiled.

This species of game is in season in the autumn. If the birds be young, the bill is of a dark colour, and the legs inclined to yellow. When fresh and good, the vent will be firm. But when stale, this part will look greenish. Boiled partridges require to be trussed the same as chickens: from twenty to twenty-five minutes will do them sufficiently. Serve the Partridge Boiled them up with either white or brown mushroom sauce, or with rice stewed in gravy, made pretty thick, and seasoned with pepper and salt. Pour the sauce over them, or serve the Partridge Boiled them up with celery sauce. A boiled pheasant is dressed in the same manner, allowing three quarters of an hour for the cooking.

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